Maple-Glazed Squash and Parsnips |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
I can remember my mom making this family-favorite dish for special occasions. But because it requires so few ingredients and comes together quickly, you'll likely make it for everyday dinners, too.Nella Parker, Hersey, Michigan Ingredients:
2 medium acorn squash |
1-1/2 pounds medium parsnips, peeled, quartered and cut into 3-inch pieces |
1-1/4 cups maple syrup |
2 tablespoons butter, melted |
1 tablespoon minced fresh parsley |
Directions:
1. Wash squash. Cut in half lengthwise; discard seeds and membranes. Cut squash halves widthwise into 1/2-in. slices; discard ends. Place in a large skillet with parsnips; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until crisp-tender. Drain.
2. In a small bowl, combine maple syrup and butter; pour over squash and parsnips. Cook for 12-15 minutes or until tender, basting occasionally. Using a slotted spoon, remove squash and arrange in a circle on a serving plate. Spoon parsnips into center; drizzle with cooking juices. Sprinkle with parsley. Yield: 10 servings.
|
|